Serves: 8
Ingredients:
4 tbsp. walnut oil
15 scallions, chopped
1 eggplant, sliced
2 zucchini, sliced
6 stalks celery, diced
1 greep pepper, chopped
1 c. parsley, chopped
3 cloves garlic, chopped
4 plum tomotoes, sliced
salt, pepper, ground chili pepper to taste
Directions:
– Heat 3 tbsp. oil in heavy casserole pan and lightly saute’ the scallions until tender. Remove and set aside.
– Add a layer of zucchini sprinkling layer with a small amount of salt, pepper, ground chili pepper, and some scallions.
– Add a layer of eggplant sprinkling layer with a small amount of salt, pepper, ground chili pepper, and some scallions.
– Add a layer of celery and then a layer of greep pepper. Sprinkle with 1/8 tsp. ground chili pepper.
– Add a layer of parsley and garlic. Drizzle remaining tbsp. of oil over it.
– Layer the tomatoes sprinkling with salt, pepper, and ground chili pepper.
– Cover and bring to boil, then simmer slowly for 30 minutes or until vegetables are tender.
Variations:
– May add chicken, rice, or pasta.